Mexicorn Egg Salad
Something different for a lunchtime salad? Canned corn with red and green peppers, (one brand is Mexicorn) adds body and color to the same old egg salad.
1 tablespoon canola oil
1 tablespoon butter
6 egg to 8 eggs
2 tablespoons water
1/2 teaspoon each salt, pepper, dried cumin
Small jar diced pimentos, well drained
10-ounce can whole kernel corn with red and green pepper
In a large, nonstick skillet, melt butter and oil while you whisk eggs with water and seasonings. Pour eggs into hot skillet. Cover and cook until set. Slide out the egg cake onto a cutting board, cool and chop. In a bowl combine chopped eggs with corn, pimento and enough mayonnaise to moisten and bind the mixture. Serve egg salad on beds of lettuce or make sandwiches.
About the author: Janet Groene and her husband, Gordon, full-timed for 10 years in their 21-foot, Class C, German diesel RV. Now they are part-timers in the same rig. Groene books include Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV. See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com